Introduction
These Greek Chicken Gyro Bowls are inspired by classic Mediterranean flavors—juicy marinated chicken, fluffy rice, crisp vegetables, and a rich, tangy creamy feta sauce that ties it all together. Perfect for weeknight dinners or meal prep, this bowl is fresh, satisfying, and endlessly customizable. Think gyro vibes… without the pita juggling.
Ingredients
For the Greek Chicken Marinade
- 1½ lbs (680 g) boneless, skinless chicken thighs or breasts
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp ground cumin
- ¾ tsp salt
- ½ tsp black pepper
For the Creamy Feta Sauce
- ¾ cup crumbled feta cheese
- ½ cup plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- 2–3 tbsp water (to thin, as needed)
- Freshly ground black pepper, to taste
For the Bowls
- 2 cups cooked basmati or jasmine rice (or quinoa)
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- ¼ small red onion, thinly sliced
- ¼ cup kalamata olives, sliced
- Fresh parsley or dill, chopped (for garnish)
- Optional: hummus, pita chips, or tzatziki
Method Overview
- Marinate the chicken for bold Greek flavor
- Cook the chicken until juicy and lightly charred
- Blend the feta sauce until smooth and creamy
- Assemble the bowls with rice, veggies, chicken, and sauce
Instructions
1. Marinate the Chicken
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, salt, and pepper.
Add the chicken and toss to coat well.
Cover and marinate for at least 30 minutes, or up to 24 hours in the fridge for maximum flavor.
2. Cook the Chicken
Stovetop Method:
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil.
Cook the chicken for 5–7 minutes per side, until golden brown and fully cooked (internal temp 165°F / 74°C).
Grill Method (Optional):
Grill over medium heat for 6–8 minutes per side, until charred and juicy.
Let the chicken rest for 5 minutes, then slice into strips.
3. Make the Creamy Feta Sauce
In a blender or food processor, combine feta, Greek yogurt, olive oil, lemon juice, garlic, and black pepper.
Blend until smooth, adding water 1 tablespoon at a time until the sauce is creamy and pourable.
Taste and adjust seasoning if needed.
4. Assemble the Bowls
Divide the cooked rice among bowls.
Top with sliced chicken, tomatoes, cucumber, red onion, and olives.
Drizzle generously with creamy feta sauce.
Finish with fresh herbs and any optional toppings you love.
Serving Tips & Variations
- Low-carb: Swap rice for cauliflower rice or a chopped romaine base
- Extra heat: Add chili flakes or harissa to the chicken marinade
- Meal prep: Store components separately for up to 4 days
- Vegan option: Use roasted chickpeas and dairy-free feta